Mutton Champ with Maple and Kokum
Birthdays are a big deal in my family and I was lucky that this year Bawa Groom’s Roj birthday coincided with the launch of Masala Library’s new menu.
I have been to Masala Library before but never for a complete meal and quite enjoy the touch of drama in the food they serve thanks to the molecular gastronomy techniques the restaurant uses. And so, we happily accepted an invitation to try out some of their latest creations.
We opted to go with a tasting menu so that we could try a range of the chef’s specials. While the food was getting prepared, we tried the Burnt Curry Leaf Martini, which was delicious. The curry leaves add a refreshing taste to this Vodka based martini and is a unique flavor combination rather than the usual fruity martinis served elsewhere.
Mushroom Chai
First up was the Mushroom Chai, which is a dehydrated mushroom consommé style soup served like an English tea service to incorporate the importance that tea holds in the life of the regular Indian. I enjoyed the velvety texture of the soup and the truffle oil crumbs that are served with the soup and add that touch of indulgence.
Next we tried the Bhut Jolokia Ribs, made with the Assamese Bhut Jolokia chili – rumoured to be the spiciest in the world. The ribs are not really that spicy but are tangy and very tasty. I am a fan of meat cooked well and these Ribs simply melted in my mouth.
I also enjoyed the Braised Mutton Chops with Maple and Kokum Glaze. The lamb was so tender that I was amazed the meat was still on the bone and the sweet and sour flavor of the lamb was well balanced.
Kashmiri Duck
Having both of these meat dishes one after another meant that I had an ‘Oh my! I must close my eyes and make mmm-ing sounds’ moments to my embarrassment.
Surprisingly thought, the highlight for me was the vegetarian Dal Chawal Arancini, an Italian twist on the Indian staple. I was impressed with the presentation – a ball of warm dal and rice coated with panko prawns and fried – of this classic Indian dish and the Achar, Papad and Chutney served alongside once again highlighted the detailed thought that goes behind each dish at Masala Library.
Also worth trying is the Prawns Thaiyar Salad and the Galawat Kebab with Warqi Paratha. The only dish I did not enjoy much was the Steamed John Dory. While the fish was cooked delicately I found it quite bland with the coriander broth not adding much flavor.
Bhindi Jaipuri
For mains we tried the Kashmiri Duck with Plum Sauce and the Bhindi Jaipuri, Papad ki Sabzi, Hand Pounded Churma.
I am not entirely sure what was ‘Kashmiri’ about the Duck but the pulled pieces of duck meat were tender and the dark plum based sauce complemented the meat very nicely. However, once again the highlight for me was the vegetarian dish. Despite not being a very big Bhindi fan, I loved the crispy strips of okra and the Dahi Kadi that was served with the Sabzi was perfect.
The crunchy Bhindi and Papad with the creamy Kari transported me back to happy Saturdays having Dahi Kadi with my mom and I had to have another serving despite my tummy grumbling for space.
Ghevar Cheesecake
To complete the meal we had the Ghevar Cheesecake, which is a sinful dessert you must try. The honeycomb like Rajasthani sweet forms the base of the cheesecake and it is topped with sweet rabdi and an almond brittle. Masala Library aims to serve progressive Indian cuisine and this dessert is a perfect example of this effort. We also tried the Warm Jhajariya, Raisin and Goji Berry Ice cream and Caramel Popcorn. However, while the warm Jhajariya – a kind of corn barfi – went well with the ice cream, I felt there was too much going on the plate and it lacked the classic simplicity of the Cheesecake.
Warm Jhajhariya with Icecream
Often we find that restaurants that focus on presentation and drama are unable to bring that level of detail to their food or their flavor combinations. This is not the case at Masala Library and explains the two-week waiting period the restaurant enjoys even 8 months after its launch. Not only did I enjoy the food but I also appreciated the servers’ knowledge about each dish and the origin of its ingredients as well as the well-lit simple décor of the restaurant.
Ratings (Out of 5)
Food: 4.5 | Ambience: 4.0 | Service: 5.0 | Overall: 4.5
Meal for two: Rs.5000 (With Alcohol)| Alcohol: Yes | Credit Card: Yes | Timings: 12.00 noon till 3.00 pm and 7.00 pm till 11.00 pm | Bookings Necessary
Address: Unit No. 3 (B), Ground Floor, G Block, C-54 & 55, First International Financial Centre, Opposite Sofitel Hotel, BKC, Mumbai – 400051.
Tel: 022-66424142
Post by Perzen Patel
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- Steamed John Dory
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- Mishti Doi Lollilop
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- Dal Chawal Arancini
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- Burnt Curry Leaf Martini
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- Bhut Jolokia Ribs